Comforting and humble, this One Pot Ground Beef Stroganoff is full of beefy flavor. And there is only one pot to clean up after dinner!
Love a good one pot meal? Add this recipe to your to-try list along with this Skillet Lasagna, Creamy Mac and Cheese, One Pan Enchilada Pasta, or these Skillet Shrimp Fajitas.
The Easiest Ground Beef Stroganoff
My husband and I have been married for awhile now. But it surprises me how much I still learn about him, even after all of this time. He’ll tell stories about his childhood, or I’ll find out a dream or a fear that he has always had. I won’t be surprised if we are still learning things about each other after our 50th anniversary.
A few years ago, I learned that one of my husband’s favorite foods is beef stroganoff. So I got really excited when I went to make him this Slow Cooker Beef Stroganoff recipe, only to find out that while the recipe I used had cubed chunks of beef, he had only ever had stroganoff with ground beef. Years later, I can still remember his face when he saw that beef stroganoff that I had made, and was confused as to why I had used chunks of beef instead of ground beef!!
I had promised myself that I would make him a version that would remind him of his childhood favorite. And I knew that this would be the perfect dish to turn into a one pot meal.
And yes – this ground beef stroganoff is the perfect one pot meal. I love that there are less dishes to do, and I love how much flavor gets infused with the pasta when you cook it in broth and onion and even the ground beef drippings. The final dish is super flavorful and comforting – just like beef stroganoff should be.
And yes – my husband adored this. It has been regular on our dinner table for years now.
What You’ll Need
All of the ingredients in this easy ground beef stroganoff are easy recipes to find. Many you probably already have in your kitchen!
- extra-virgin olive oil – you can substitute vegetable oil, but I prefer the extra flavor olive oil brings.
- crimini mushrooms – also known as baby bellas. You can also use regular white mushrooms, but again – I think the crimini mushrooms have more flavor.
- salt and pepper – always!
- diced onion – I always use yellow onions, but white would work as well.
- garlic – another ingredient I use *all* the time!
- ground beef – I try to use a ground beef that is a little on the leaner side, but not too lean, as then you lose some of the flavor.
- paprika – a must for stroganoff! I usually use regular paprika, but I’ve really been loving smoked paprika lately.
- beef broth – I have used chicken broth in a pinch when I was out of beef broth, but the beef broth really is best.
- rotini – you can use any short cut pasta, but it may affect how much broth you need. We love the rotini the best!
- sour cream – another must for stroganoff. This makes the end dish so creamy and delicious.
Tips and Tricks
- I have been making this recipe for years, and 4 cups of broth is always the perfect amount for me. But I have had commenters let me know that they will sometimes end up with too much liquid at the end. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta that you use will also affect how much liquid you need.
- You can sub in Greek yogurt for the sour cream if that is what you prefer.
- If you aren’t a mushroom lover, you can leave the mushrooms out without affecting the overall dish. The mushrooms do bring in a lot of flavor, though!
One Pot Ground Beef Stroganoff Video:
What To Serve with Ground Beef Stroganoff
Artisan Bread
Sauteed Green Beans with Cherry Tomatoes
Lion House Dinner Rolls
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
One Pot Ground Beef Stroganoff
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 8 oz crimini mushrooms sliced
- salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 lb ground beef
- 2 teaspoons paprika
- 3-4 cups low sodium beef broth*
- 8 oz dry rotini
- 1/2 cup sour cream
- fresh parsley for serving
Instructions
- Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
- Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
- Serve topped with fresh parsley.
Anita Repya says
I may be misreading but do I add sour cream in with pasta or after pasta is cooked
Deborah says
You stir in the sour cream after the pasta is cooked.
LdB says
I love mushrooms, but my family does not, so I made recipe without. Not much flavor this way. Recipe also had excess liquid. I should have thickened it with cornstarch, but was too lazy. Certainly easy to prepare.
Chrissy says
I am literally making this recipe as I type this!! I used frozen onions, and canned mushrooms. Then I doubled the amount of meat. I used a lot of broth because my noodles weren’t covered enough, but now I have it simmering like the recipe says and keep stirring. I seasoned the whole thing, not just the meat. It does smell good!!
Anajai Summers says
Decided to try something from scratch since we can’t leave right now. My family loved it! I added a few shakes of Worcestershire sauce and used penne pasta. Will definitely make this again:)
John Burke says
I made this for my wife to give her a night off from cooking for me.
It was so easy, and we both enjoyed it very much. Great comfort food in this difficult times.
Thanks for posting it
Trice says
Love it! I made this recipe with exception of leaving the mushroom out and used 3 cups of broth, and it was still very good!
Linda Minker says
Excellent recipe! Easy, adaptable, great flavor, and only one pot to wash; doesn’t get better than that!
Gwen Boje says
We loved this recipe and will definitely will make it again! Lightened it up by using only 1/2 of the olive oil, 96% lean ground sirloin and light sour cream, We’re also watching our sodium. I used unsalted beef broth and added about 1/4 tsp of kosher salt when browning the ground beef. Oh – and I used 3 1/2 cups beef broth which was perfect!
Sher says
I absolutely love this recipe, I ended using about 3 Cups of Broth, but we only had medium egg noodles in a bag by they were perfect for this. I will be making this more often. Maybe add some cooking Sherry next time.
Morgan Dawkins says
Followed the recipe exactly as written and it turned out great! I was hesitant to use the 4 cups of broth because of the comments but I did and it was the perfect amount. Not sure if it has to do with making sure it stays at a nice boil or not but I was glad I used the recommended amount. Very easy recipe and convenient having to only use the one saucepan. Thank you for sharing!
Reeca Dae says
Really easy decent meal, made it with mashed russet potatoes.. the boyfriend inhaled it until he couldn’t breathe
Darci Sonin says
I used zucchini instead of mushrooms as my husband and I aren’t fans, but it turned out great
Samantha says
Loved this recipe! Decided to make it with ground turkey and brown rice instead. I used two cups of brown rice, and 3 cups of broth. I will try 2.5 cups of broth next time.
Cooked rice according to box, but boiled it a little longer than it said to, and let it simmer a little longer as well. Turned out awesome!
Hollis Ramsey says
Making this tonight with these changes: no mushrooms, using ground Wagyu (75/25) so no extra fat necessary, double the onions and garlic, smoked paprika, more sour cream, and lots of fresh-chopped parsley.
kathy roberts says
I cooked in my 13 x 9 slow cooker, which I use nearly every day. I cooked on low for 4 hours. then added sour cream and mushrooms. delicious. I quilt all day, so putting meals together in slow cooker, keeps me free to sew all day……….
RocketMarcy says
Best beef stroganoff we’ve ever had! My 16 year old daughter is learning to cook and made the recipe exactly as directed except she doubled everything and used gluten free brown rice rotini instead of regular. Absolutely perfect and definitely not too much liquid left!